Hokakjeon

(Zucchini Pancakes)

I love korean food but have been so intimidated to cook it. . .

Plus the majority of Korean food contains wheat and soy, both of which cause me to break out in a rash and make my stomach bloat to 8 month pregnant status…..

I was so excited to hear about Jean Choi, she has an incredible recipe blog called What Great Grandma Ate that is one of my “go-to” sites for fail proof recipes. NOW she has a beautiful cookbook that has 80 (yes, 80) Korean recipes that are ALL paleo. 53 of these recipes are also egg free!!

I made zucchini pancakes for the first time ever and they were a HUGE hit in my family. My teenage son has even requested I make them in bulk so he can have them for breakfast. He eats them with fish sauce, I eat them plain, and my husband eats them with a fried egg!

Let me know if y’all try them and let me know what you think!!

Hobakjeon (Zucchini Pancakes)

Hobakjeon is a great way to fit in some nutritious veggies for kids because it’s so crispy and tasty without an upfront taste of zucchini. It’s simple and easy, and it can be made for a quick snack or as a full meal.

Serves: 2

Ingredients

2 cups (350g) julienned zucchini (about 1 large or 2 small)

1 tsp sea salt

1⁄2 cup (61 g) cassava flour

1 egg

2 tbsp (30 ml) cooking oil, for frying

Sweet and Sour Dipping Sauce (page 184), for serving

Instructions

Toss the julienned zucchini with the sea salt in a bowl. Let it sit for 15 to 20 minutes. Use a cheesecloth or a nut milk bag to squeeze out as much liquid as you can from the zucchini, and reserve and set aside the liquid.

Place the zucchini in a mixing bowl and add the cassava flour, egg and 1⁄2 cup (120 ml) of zucchini liquid. Mix together with a fork. If the batter seems too thick, add more zucchini liquid 1 tablespoon (15 ml) at a time until it reaches the right consistency. If you run out of the liquid, use plain water.

Heat your choice of cooking oil in a large skillet over medium-high heat. Wait 5 minutes until the pan gets very hot. Add the entire batter if you want to make 1 large pancake, or you can add a few tablespoons (30–60 ml) at a time to make several smaller pancakes. Let it cook for 1 minute, and then reduce the heat to medium-low and cook for an additional 1 to 2 minutes, until browned and crispy on the bottom. Flip and cook the other side for another 2 minutes, adding more oil if needed.

Serve immediately with a side of Sweet and Sour Dipping Sauce. You can cut the pancakes in smaller pieces, or rip them apart as you eat.